Dish📝 About This Recipe
A clever and succulent twist on the Roman classic 'Saltimbocca alla Romana,' which literally translates to 'jumps in the mouth.' By substituting traditional veal with tender, buttery pork medallions, we create a dish that is both approachable and deeply savory. Each bite features a perfect harmony of earthy fresh sage, salty prosciutto di Parma, and a velvety white wine butter sauce that ties everything together beautifully.
🥗 Ingredients
The Pork and Aromatics
- 1.5 pounds Pork Tenderloin (trimmed of silver skin and cut into 1-inch thick medallions)
- 8 slices Prosciutto di Parma (thinly sliced)
- 12-16 pieces Fresh Sage Leaves (large, whole leaves)
- 1/2 cup All-Purpose Flour (for dredging)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
The Searing Fat
- 2 tablespoons Unsalted Butter (divided)
- 2 tablespoons Extra Virgin Olive Oil
For the Pan Sauce
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken Stock (low sodium)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 2 tablespoons Cold Unsalted Butter (cubed to emulsify the sauce)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the pork medallions between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound them until they are an even 1/4-inch thickness.
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2
Lightly season only one side of each pork medallion with salt and pepper. Remember that the prosciutto is naturally salty, so go light on the salt.
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3
Place 1 or 2 sage leaves on the center of each medallion, then wrap a slice of prosciutto around the pork, pressing it firmly so it adheres. You can use a toothpick woven through the meat to secure the sage and ham if necessary.
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4
Place the flour in a shallow dish. Lightly dredge only the bottom (non-prosciutto side) of the pork in the flour, shaking off any excess.
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5
In a large stainless steel or cast-iron skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat until the butter foam subsides.
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6
Place the pork medallions in the skillet, prosciutto-side down first. Sear for 2-3 minutes until the prosciutto is crispy and golden brown.
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7
Flip the medallions carefully and cook the floured side for another 2 minutes, or until the pork is just cooked through. Remove the pork to a warm plate and tent loosely with foil.
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8
Increase the heat to high and pour the white wine into the skillet. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pan.
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9
Add the chicken stock and lemon juice. Let the liquid boil and reduce by about half, which should take 3-4 minutes, until the sauce starts to look slightly syrupy.
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10
Reduce the heat to low. Whisk in the remaining 2 tablespoons of cold, cubed butter one piece at a time. This will create a thick, glossy emulsion.
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11
Taste the sauce and adjust seasoning with salt or lemon if needed. Stir in the chopped parsley.
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12
Return the pork medallions to the pan for 30 seconds just to coat them in the sauce and warm them through, then serve immediately.
💡 Chef's Tips
Don't over-salt the pork initially; the prosciutto and the reduced stock provide a significant amount of sodium. Ensure your butter for the sauce is very cold when whisking it in; this helps create a stable, velvety emulsion rather than an oily mess. If you don't have a meat mallet, a rolling pin or even a heavy wine bottle works perfectly for pounding the meat. Use a dry wine you actually enjoy drinking; the flavors concentrate during the reduction process. If using toothpicks, remember to count how many you put in so you can ensure they are all removed before serving.
🍽️ Serving Suggestions
Serve alongside a bed of buttery saffron risotto or creamy polenta to soak up the extra sauce. A crisp, chilled glass of Italian Gavi or a light Pinot Grigio pairs beautifully with the acidity of the sauce. Add a side of garlicky sautéed broccolini or roasted asparagus for a pop of color and crunch. Finish the plate with an extra squeeze of fresh lemon and a crack of black pepper for brightness. Warm crusty ciabatta bread is essential for 'fare la scarpetta'—mopping up every last drop of the sage-infused sauce.